I have two more tomato plants to transplant this weekend and the straightneck squash. I’ll probably do that tomorrow since I’ll be at work today. The weather is supposed to be nice so it’s a good time to put them out. It’s exciting to see how well the plants are doing. I think I’m going to start covering the plants at night. Not so much because I’m afraid they’ll freeze but just to help keep them a bit warmer.
More transplants
I’ve transplanted the Emerald Evergreens into their Earthbox. I have a couple stakes on either side to help support the plants when they get bigger.
I also planted the lettuce and basil plants out into their Earthbox. They haven’t gotten all that big yet but I think they’ll be fine. At this point that leaves us with a couple tomato plants, the straightneck squash, and the bell peppers which haven’t sprouted inside. I hope the bell peppers come up soon.
Our Cocozella di Napoli is doing well since it’s transplant. It’s sunny outside. I think all of the plants will respond well to having sunlight. The rest of the week is supposed to be nice as well. I’m going to take pictures frequently so we can see the changes.
First transplant
Last night I transplanted the Cocozella di Napoli into one of the Earthboxes. The plant was growing quickly. When I went to turn the peat pot I discovered that the Napoli’s main root had grown down out of the pot and was growing several inches along the tray. We still have it indoors for now but will probably have to move it outside before too long.
Seedlings!
More plants are coming up. Our Cocozella di Napoli has come up. Plus most of the basil and lettuce is up. Still waiting for the bell peppers. I replanted two of the tomatoes because nothing was happening. I did one Thai Pink Egg and one Emerald Evergreen. Our other squash is just breaking the surface.
Brrr
It got cold last night. Our station recorded a low of 27.9 degrees. Everything was frosty. It’ll be nice having the weather station to help us decide when the plants can be transplanted and put outside.
Our Cocozella di Napoli has sprouted now too. It’s fun seeing more come up.
Home Cheese Making
This great cookbook has recipes for making your own cheese and other dairy products, recipes to use the cheese, plus interviews with farmstead cheesemakers. Most of the recipes can be made with store bought milk but I can’t wait until we’ll be making them with milk from our own dairy goats (going to have to wait, don’t think this apartment would allow goats!).
For Christmas I got Ryan the 30-minute mozzarella and ricotta kit from the authors company, New England Cheesemaking Supply Company. It has been a great entrance into cheesemaking and quite yummy too.
